Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.Yield: 6-8 servings.

Originally published as Breakfast Bread Pudding in Taste of Home
April/May 1995, p12

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"I have made this many times and it is wonderful. I use half and half instead of milk. I also use the crust but I find Pepperidge Farm White bread works well. I think the reason the other person was saying that it tastes blah is because it did not mention to serve with syrup poured over top like a pancake. Yah, it definitely would be blah if you did not use syrup."